grilled lamb with cumin flatbread
I love lamb. A quick count says I have 37 recipes on here alone tagged with lamb. When a very good friend was coming over around their birthday I asked them what they’d like for dinner: they said lamb. Another friend of mine won a burger competition with a cracking lamb patty. When Easter rolls around, as a nation we like nothing better than making sure there’s a leg of lamb on the table. At the other end of the spectrum, a boozy night out often ends with a pile of shredded lamb doner.
But perhaps surprisingly, this isn’t the case for our American cousins. Lamb is a mystery meat for them, eyed suspiciously as a greasy, grey mess. In 2014 the American ambassador couldn’t take it any more lamb. This isn’t personal to Mr. Barzun however, the American consumption of lamb is a puny 0.4kg per capita (in other words, each US citizen eats just 400g of lamb per year). In Europe it’s 1.9kg but in the UK we eat 4.7kg per person per year – a pretty staggering amount. We pale next to the mighty Greeks though, who chow down three times that amount!
Source: OECD (2016), Meat consumption (indicator). doi: 10.1787/fa290fd0-en (Accessed on 20 May 2016)
So it shouldn’t come as any surprise that this lamb recipe has it’s roots firmly in Greek culture. If there’s any nation that knows what to do with a sheep, it’s Greece.
This is very simple. Marinate some lamb in herbs and spices, then char on the outside. You can do it on a griddle pan or the BBQ. I’ve also tossed in some super-quick flatbreads here: a tip of the hat to my old chum James for the idea of adding cumin seeds which are just genius. If you’ve never made your own flatbreads then give them a try – they require so little skill and can also be cooked on a BBQ if you feel like it. Served with Greek style accompaniments this is a dead easy midweek dinner. Maybe we can show the Americans what they’re missing?
This recipe is part of the lamb recipe challenge. I was reimbursed for the ingredients.